Jerine M. Campbell
Snellville, GA
Private dining: table service and dinner for two to sixteen, cooked to order in the privacy of the guests’ home with light décor and music. Guests are allowed to create their own three, four or five course menus, (priced per person) from the selections below. The client is responsible for providing and serving any and all alcoholic beverages. The chef is happy to pour and refill water and/or mocktails. This option starts at $350.00 plus travel, tax and gratuity.
Holidays (i.e. New Year’s, Valentine’s, Christmas Eve) will be an additional charge of $150.00.
Brunch Menu
| $28 per person | $35 per person | $40 per person |
|---|---|---|
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Appetizers
| Details | Price |
|---|---|
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Shrimp crostini Toasted baguette topped with a roasted red pepper spread and sautéed shrimp. |
$22 |
|
Brie bread bowl Sourdough bread baked with brie and topped with fruit compote. |
$25 |
|
Seafood and spinach dip Shrimp, lobster, crab & spinach baked with an assortment of cheeses served warm. |
$28 |
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Charcuterie board Dried meats and cheese, crackers and fresh fruit. |
$25 |
|
Crab balls (3) Lump crab cakes shaped into a ball and deep fried served with chipotle remoulade sauce |
$30 |
Soup
| Details | Price |
|---|---|
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Gumbo Shrimp, crab, chicken and andouille sausage with tomatoes and okra. (No substitutions) |
$18 |
|
Roasted Tomato Roasted tomatoes and cream served with toasted cheese points. |
$15 |
|
Potato & Smoked Turkey Sliced potatoes, smoked turkey sausage and kale in a creamy broth. |
$12 |
Salad
| Details | Price |
|---|---|
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Wedge Iceberg lettuce, blue cheese crumbles, bacon and creamy ranch dressing. |
$20 |
|
Caesar Romaine lettuce, parmesan cheese, croutons and Caesar dressing. |
$20 |
|
Spinach & kale Baby spinach and organic kale with cherry tomatoes, cucumbers dressed in a red wine vinaigrette |
$20 |
Entrées
| Details | Price |
|---|---|
|
Stuffed salmon – filet of salmon, filling made of cream cheese, crab and shrimp served with seasoned rice and sauteed asparagus. |
$40 |
|
Baked mahi – filet of mahi, baked with hints of spice and citrus topped with mango salsa, served with fresh vegetable medley and garlic rice pilaf. |
$35 |
|
Shrimp stuffed peppers – assorted color peppers, filled with rice, shrimp, herbs and cheese; garnished with large shrimp served with a fresh mixed greens salad and garlic bread. |
$25 |
|
Lamb chops – garlic and herb marinated, then grilled to perfection served with seasoned rice and steamed broccolini. |
$30 |
|
Deconstructed Beef Wellington – beef tenderloin with sautéed mushrooms and shallots topped with puff pastry served with roasted potatoes and sauteed green beans. |
$40 |
|
Caprese chicken – chicken breast filet topped with fresh tomatoes and mozzarella, drizzled with a balsamic reduction served with mashed purple potatoes and steamed broccoli. |
$25 |
Dessert
| Details | Price |
|---|---|
|
Apple crisp Granny smith apple, cored and filled with tender spiced apples, topped with a cinnamon brown sugar crumble served with vanilla bean ice cream. |
$12 |
|
Crème Brulé Silky cream pudding chilled with a bruleed sugar top. |
$13 |
|
Caramel cheesecake cake Vanilla cheesecake surrounded by moist vanilla cake, drizzled with caramel and white chocolate sprinkles. |
$11 |
